Thermophile (TPM2) – 1,000 litres

Description
TPM 2 is a fast acidifier initially but the subsequent production of acidity is very slow or even stops once a pH (measure of acidity) of around 5.0 is reached. This stops or limits accidental over acidification of cheese. It can be used as a sole starter culture for the manufacture of white mould cheese, but it is best used in conjunction with the mesophilic culture M 235. A ratio of half and half M 235 to TPM 2 (50:50 M 235 and TPM 2). M 235 provides high levels of acidity but the TPM 2 will temper this development to minimise over acidification of the curd and the defects that may occur with over acidification.

Acidification occurs between 35°C – 45°C but will produce acid several °C outside of this temperature range. Acid production still occurs but it is slow at 32°C.

About

Graham Redhead knows a lot about how to make great cheese. When you leave one of his Intensive 2 Day Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to go on to make literally hundreds of cheeses in your own home.

With a lifetime of experience in the dairy industry from the dairy farm to the cheese factory, Graham has a vast knowledge of Cheesemaking. He has formal qualifications in Cheesemaking and Food Technology and has trained with artisan cheesemakers across Australia, Italy, France and the UK. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997, which was the predecessor of the current Intensive Cheesemaking courses.

Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the Cheesemaking industry.